Ervilhas com Ovos Escalfados - Peas with Eggs and Chouriço

Cut both the toucinho and the chouriço into thin slices.

Place a skillet with high edges over low heat. Add the olive oil, butter, the toucinho, and chouriço to the skillet. Cook over low heat until the toucinho releases a lot of fat and starts to turn golden brown.

Remove about half of the fat from the skillet. Don't discard the fat as it can be used in soups, stews, and stir - fries. Then, turn up the heat to medium.

Dice the onions. Add the diced onions to the pan. Sauté the onions for a couple of minutes until they become translucent, stirring occasionally.

Slice the garlic. Add the sliced garlic to the pan and let it cook for 2 minutes.

Add the bay leaf, a couple of sprigs of parsley, and the chili flakes to the pan.

Dice the tomatoes and remove their seeds. Add the diced tomatoes and the tomato concentrate to the pan. Stir well. Cook for about 5 minutes or until the tomatoes start to soften. Season with sugar, salt, and black pepper to taste.

Pour the white wine into the pan. Give it a good stir, using the spoon to scrape any caramelised bits that are stuck to the pan.

Once the alcohol in the wine has evaporated, add the peas to the pan. Give it a good stir. Then, add the vegetable stock. Adjust the seasonings. Let it simmer for about another 5 minutes or until the peas are cooked but still retain their vibrant green color.

Make four wells in the braised peas. Crack four eggs into the pan, one in each well. Cover the pan with the lid. Simmer over low heat for about 3 minutes or until the egg yolks reach your desired consistency.

Finely chop the parsley. Sprinkle the chopped parsley on top of the eggs. Serve the dish with crusty bread or a bowl of rice. Enjoy!